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喂食饱和膳食脂肪的非人灵长类动物的淋巴乳糜微粒和极低密度脂蛋白的物理特性

Physical characterization of lymph chylomicrons and very low density lipoproteins from nonhuman primates fed saturated dietary fat.

作者信息

Parks J S, Atkinson D, Small D M, Rudel L L

出版信息

J Biol Chem. 1981 Dec 25;256(24):12992-9.

PMID:7309747
Abstract

Differential scanning calorimetry (DSC) and x-ray diffraction studies were performed on chylomicrons and very low density lipoproteins (VLDL), from nonhuman primates fed saturated fat, isolated from lymph at two different temperatures (15 and 39 degrees C). When heated from -10 leads to 60 degrees C, chylomicrons and VLDL isolated at 15 degrees C had two endothermic transitions resulting from the melting of triglycerides (TG). Cooling resulted in the onset of crystallization of the TG core at 16-19 degrees C; 50% of the TG in the particles remained fluid at 4 degrees C. The initial DSC pattern was reproduced not on immediate reheating, but by storing samples at 4 degrees C overnight. Chylomicrons isolated at 39 degrees C contained a metastable (undercooled) TG core until cooled to the onset of TG crystallization at 16-19 degrees C. Reheating the particles with crystalline TG to body temperature (39 degrees C) resulted in a partially crystalline TG core, not an undercooled liquid. To ascertain the effect of particle structure on the TG physical properties, intact particles were compared with heat denatured particles and extracted lipids. The onset of crystallization was lower and the time necessary for isothermal crystallization was much greater for intact versus denatured particles or lipids. Only minor differences in physical properties as a function of particle size were found. It was concluded that: 1) the physical state of chylomicrons and VLDL TG core can be modified by isolation temperature; 2) particle structure affects crystallization but not melting of chylomicrons and VLDL TG; and 3) chylomicrons particle size does not markedly influence the physical properties of the TG core.

摘要

对从喂食饱和脂肪的非人灵长类动物的淋巴中分离出的乳糜微粒和极低密度脂蛋白(VLDL),在两个不同温度(15和39摄氏度)下进行了差示扫描量热法(DSC)和X射线衍射研究。当从-10加热到60摄氏度时,在15摄氏度下分离出的乳糜微粒和VLDL因甘油三酯(TG)熔化而有两个吸热转变。冷却导致TG核心在16 - 19摄氏度开始结晶;颗粒中50%的TG在4摄氏度时仍为液态。初始DSC图谱不是在立即重新加热时重现,而是通过将样品在4摄氏度下储存过夜来重现。在39摄氏度下分离出的乳糜微粒含有亚稳态(过冷)TG核心,直到冷却到16 - 19摄氏度TG结晶开始。将含有结晶TG的颗粒重新加热到体温(39摄氏度)会导致部分结晶的TG核心,而不是过冷液体。为确定颗粒结构对TG物理性质的影响,将完整颗粒与热变性颗粒和提取的脂质进行了比较。完整颗粒与变性颗粒或脂质相比,结晶开始温度更低,等温结晶所需时间长得多。仅发现物理性质随颗粒大小有微小差异。得出的结论是:1)乳糜微粒和VLDL TG核心的物理状态可通过分离温度改变;2)颗粒结构影响乳糜微粒和VLDL TG的结晶但不影响其熔化;3)乳糜微粒的颗粒大小对TG核心的物理性质没有显著影响。

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